Beer

Introduction:
An alcoholic beverage obtained by the fermentation of extracts of malted cereals,
barley, and flavoured with hopes is called beer.
Greek scholars confirm that if it was known that Egyptians invented before wine
was made. However, this concept was later changed by a new concept that
people living in areas not conducive for wine production extracted liquors from
other fruits and grains e.g. barley and this was called as barley wine or liquor of
life and in some areas as Sabarum or Sabara.
In other such theories Athenaeus says countries not fit for vineyards such as
Britain and Scandinavia produced Barley wine. This was invented for the benefit
of the poor who were not able to buy wine. On the contrary, this did not continue
as a beverage for the poor only because of the improvement in its manufacturing
procedures. The other grains that were used to make beer were referred to as
offspring of the corn and called it Wine without Wine.
In middle Ages it came to Europe and it was consumed like any thing because it
was taken as an alternative to polluted water. It was boiled during brewing hence
it became germs free. Again in modern history Europe began to be called as a
golden triangle. This golden triangle had its three corners in Germany, Austria,
and the Czech Republic. They produced a beer, which was golden in colour, in
other words golden coloured beer.

Ingredients of Beer:
 Water (Eau): Water is one among the basic raw materials, which is a vital
part in the manufacturing of beer. Water is extremely important in
producing most beverages and must be pure.

 Grain: Barley that is prepared for brewing by being steeped, germinated,

roasted, and crushed in a mill. The extent to which the malt is roasted
determines the colour of the beer. The higher the caramelization the
darker will be the beer. The main constituent of malt is starch, which is
converted to sugar by fermentation. The crushed malt is soaked and
heated. Malt, obtained from barley, is called as ‘Soul of Beer’. Only one
quarter of the world’s barley is used to make malt, the remaining is used to
feed animals. The type of barley used can be of two types. They are as
follows:
 Two Row Barley
 Six Row Barley (This belongs to the Hoedeum Sativum
family)
The six row barley is grown in hot places like the United States. It is less
efficient and it yields less extracts. But it has high digestic enzymes and
protein. Other
Grains like maize, wheat, and rice are also used in conduction with barley
but in fewer quantities.
  Yeast (Levure) : Brewer’s yeast (which is slightly liquid) is used to
convert starch into alcohol and carbon dioxide, a process known as
fermentation. Two types of yeast strains are used. The strains of yeast
used for bottom fermentation lagers settle to the bottom. It is called as
saccharomyces carlsbergenises. The second strain of yeast used is
called saccharomyces cerveciase. This is used to produce ale beers as
it undergoes top fermentation. The equation goes as:

Starch + Yeast Alcohol + CO2

 Hops (Houblon): A vigorous climbing plant which grows in temperate

regions is called hops. The female flowers are used mainly in the brewing
industry which looks like small pine cones and belong to the mulberry family.
Its scientific name is Humulus Lupulus. Used Hops are generally used for
four basic purposes as follows
1. Bittering agent
2. Preservative
3. Aroma and Flavour
4. Retention of Head
The important varieties of hops are
1. Golding
2. Fuggles
3. Saaz
4. Admiral
5. Cascade
 Adjuncts- These include any different grain that may be added to barley
to bring about a taste difference. The most commonly used as sugar
which helps in giving better caremalised colour, stability, ease for the
yeast and also maize, rice, spices, fruits & honey.
 Additives- Preservatives & enzyme.

Content of Beer:

 Water : 89 – 91%
 Alcohol : 3 – 5%
 Carbohydrates : 3 – 4%
 Proteins : 0.4 – 0.5%
 Carbon dioxide : 0.4 – 0.5%
 Mineral salts : 0.2%
Manufacture Of Beer-

 Mashing- Done in container known as mashing ton which is cylindrical

and made of stainless steel, copper and sometimes glass, inside there is
mixture unit with a heating device, a temperature control, correct quality
water. Water with desired minerals are added into the mash ton where
malt is cooked. The brew master decide how much to cook. This stage is
commonly known as WORT.
 Lautering- The mash is passed through a lauter tun which has false
bottom and moving rings for stirring. As the stirring stops, the solid
particles settle down get caught in the slot where the liquid passes down
into the brewing kettle. The solid husky mass may be sold as cattle fed.
 Brewing- The hops are now added to the wort and the mixture is boiled
for 2-2.5 hrs. This process sterilizes and adjusts the quality of water by
evaporation. It allows certain minerals to dissolve in the mixture, by high
heat darkening of liquid happens as caramelisation takes place. After the
brewing, the liquid is allowed to settle where the hops go down to the
bottom and acts as natural filters as the liquid passes down to the next
chamber. Brewing for lager beer is around 37 oC to 49oC and ale beer it is
around 60 to 70oC.
 Fermentation- In fermentation chamber yeast is added according to the
type of fermentation required. The CO 2 is released during fermentation is
started in ar tight chamber to be used later.For lager beer – 8 to 11 days
For ale beer - 5 to 6 days
 Lagering- The young beer is stored in Vats which have glass lining.
Lagering is done at around freezing temperature. The yeast and any other
impurities, grain particles that are remaining in the liquid settle and the
beer looses its roughness to mellow. For ale – 5 to 6 days and for lager-1
to 3 months.
 Fining- This is used to clarify the beer. Undesirable proteins, rich matter is
removed. The most common fining agent is Albumin etc.
 Carbonation- In this stage the CO2 stored during the fermentation is
reintroduced to the clear fermented beverage. This causes a lot of frothing
which is commonly called as Krausening. During this stage for producing
additional CO2 and sweetness a little bit of lactose and caramel may be
added. This step is called prioning.
 Packaging- The froth beverage may be packaged in to-
1. Kegs- Kegs are lined with the pitch to prevent contact with wood,
kegs are usually used for draft beer. These days wood is out of
fashion and is replaced by stainless stell as it can be cleaned easily
as well as it have better temperature control. Shelf life – 2 weeks.
2. Bottles- Beer is to be stored in bottles usually subjected to the
addition of little bit glycerine to increase shelf life. Before
consumption, the glycerine may be forced out of beer by inverting it
in wateracts on principle of surface tension. Shelf life – 4 months, 6
months under refrigerator.
 3. Cans- shelf life is 3 to 4 months

In whatever form beer is stored, it has to be kept away from UV rays and micro-
organism.
Making Beer- The Brewing Process

Barley is soaked in water known as steeping and spread on the floors to

germinate, a process known as germination.(The sprouted barley is known as
Green Malt).
Green malt is kilned or roasted. The brewer blends different malts to produce
different coloured beers.
1. Pale Malt
2. Crystal Malt
3. Chocolate Malt
4. Black/Dark Malt
The process up to this stage changes the starch in the cereal to sugar. The
barley is now termed Malt.
Then it is crushed into a powder called as Grist.
The Grist is mixed with hot water and this mixture of Grist and hot water is
termed as Mash.
Hops and sugar are added and the liquid is boiled to concentrate it and is termed
Wort
The extract is strained off to remove hops and is then cooled to approximately
16 C
Yeast is added and fermentation takes place, giving rise to alcohol and carbon
dioxide
Beer is now allowed to mature and is racked in casks, kegs and tanks.
The finings are now added to brighten beer
Beer is tasted for quality and consistency before being sent out to trade for sale

TYPES OF BEER
Beer is mainly classified into two types:

1. Lager beer
Ale beer

1.LAGER BEER:-The word lager means to store. These beers are so named
because they are stored for the longer time after fermentation in cold store
houses for clarification and flavor purpose. They are also called bottom
fermented beer as the yeast settles to the bottom during fermentation. The type
of yeast used is saccharomyces carlsbergenesis which works on the sugar from
the bottom of the vessel, until brewer decides it is time to slow down the
fermentation. That is done by ice cooling or refrigerating the beer to almost 0c
and storing it like this so that it continues to ferment very slowly. The
fermentation takes seven days at 7-12c and these are matured for 3-6 months.
Lager beer are light bodied bright colour and effervescent. All American and
Indian beers are lager beers.

Bock beer:-A strong of German origin dark in colour with slightly sweet aroma .
It is made during winter to be used in spring.

Dopple Bock- These beers have received even higher roasting, contain higher
alcoholic percentage and made from exract grain.

Dortmunder:-A strong full bodied Lager from Dortumund in Germany the biggest
Brewing city in Europe.Malty dry and full bodied usually have an alcoholic
strength of 5.5%.

Munchener:-A dark brown malty beer sweeter in taste, obtained from Munich in
Germany.

Pilsner:-Golden hoppy aromatic lager that originated in PILZEN Bohemia Czech

town in 1842. Pilsner is now the predominant lager beer of Germany (Pilsen in
German).

Malt Liquor- American term for lager with high alcoholic content in comparison
to pilsner. They are so called because the malt used is roasted for a longer time
so that the beer has excess caramel colour and taste.

Wizens beer or Weiss bier:-It is German lager made from malted or unmalted
wheat in combination with malted barley. These are light slightly sour and pale in
colour.

Kulmmaches- The origin is Kulmbach Germany, exception beer having 14%

alcohol.

2) ALE BEER:-Ale Yeasts stick together as they multiply and form a surface
on the liquid so that ale results from top fermentation. The fermentation lasts for
3-7 days at a temperature of 18-25 C, sugar is then added and the casks are
sealed. The beer continues to ferment & the carbon dioxide that is produced &
trapped & so absorbed in liquid. Sometimes a handful of hops is added in to the
cask before sealing, this produces a bitter beer .It is usually full-bodied & bitter
than lager beer.

A) Barley Wine:- Barley wine is the English name for a powerful strong ale that
is usually served in small nip size bottles
B) Draught beer:-Freshly gassed beers which are usually racked into casks
which have been sterilized. Sometimes beer is rolled in cellars to encourage
secondary fermentation, as soon as this occurs; a porous plug is inserted to ease
the pressure of the gas. The beer thus treated is known as draught beer.

C) Mild ale:-A faintly sweet beer that is slightly weaker & darker than bitter ale. It
is lightly hopped & dark with alcoholic content of 3%.

D) Stout beer:-Made from scorched, very dark malt & generally flavoured with
hops. It has smooth malty flavor & creamy consistency. Sold on draft or in bottles
& traditionally not chilled. The world’s best & famous stout is Guinness. It is also
known as stout ale.

E)Porter beer: brewed from charred malt highly flowered and aromatic . it is dry
brown ale with a heavy foam. It is less hoppy and slightly sweeter than pale
ale .its ale strength is about 5%.

F)Burton {pale ale}:a biter ale made at Burton which is famous for its fine pale
ale by virtue of character of local water supply having a great deal of permanent
hardness and the correct proportion of minerals and salt necessary for
successful brewing beer. Now a days many brewers intimate Burton beers by
adding salt to the normal water supply.)

G) Scotch Ale:- Powerful rich ale made in Scotland and Belgium.

G) Steam Beer: An American cross between a lager and ale. It is brewed only by
the Anchor Steam Brewery of San Francisco.

H) Ginger Beer:- Despite its name it is a refreshing, low or non alcoholic soft
drink flavoured with root ginger.

Storage of Beer

Casks in use are supported on wooden racks known as Stillions or

thrawls.Casks will properly settle if they are tapped 24 hours before use.
The cellar should be clean and well ventilated. Even temperature of 13-15
c should be maintained-strong draughts and wide ranges of temperature
should be avoided. Pipes and engines should be cleaned at irregular
intervals. Beer left in pipes should be drawn off. Returned beer should be
filtered back into cask.
Cellar should not be overstocked.
All beer lines should be cleaned weekly with a diluted pipe cleaning fluid
and cellar floor washed down weekly with a solution of mild bleach.

SERVICE OF BEER.
Lager beer is served at a temperature of 9-10.5c (chilled) & ale at 12.5-15.5c. it
is often found in practice that many varieties of bottle beer are also served
chilled. Also draught beer on its route from cask to pump often passes through a
chilling unit. The casks of the draught beer are placed horizontally in a fitted
back. Due to the secondary fermentation sediments are formed, 24 hours before
using the beer a pipe is attached to the cask to convey beer to dispensing unit
through refrigerating units. This pipe is known as Keystone.
While serving draught beer first coaster is placed and then beer is placed on the
table. Draught beer should have a small head & not large head to make up the
quantity required. One may note that beer is in good condition if head or froth
clings to inside of the glass.
While pouring beer glass should be held at an angle otherwise there would be
large head.
Glasses used should be spotlessly clean with no finger marks grease or lipstick
spots on them. Pouring beer in a dirty glass will cause it to go flat quickly. More
care should be taken while pouring especially, when the bottles have sediments,
when pouring, little beer should be left in the base of the bottle holding the
sediments back. The ordered beer is taken in left hand with neck on the arm. The
label is made visible to guest and name of the beer is to be mentioned. After
obtaining permission open the cap of the bottle ,put the cap in pocket or ashtray.
Then take the glass in the left hand & pour as mentioned above, put the glass on
the right hand side with a coaster put the bottle on the table & serve whenever
required.

Glassware Used:

BEER MUGS
BEER GOBLETS
BEER TUMBLERS for bottled beer.
LAGER GLASS for lager beer.
PARIS GOBLET for brown pale & strong ale.
PINT GLASSES for pale ale
PILSNER for pilsner beer.
WEIZEN GLASSES for Bavarian weizens.
THISTLES for Scottish ales.
WORTHINGTON

BEER MEASURES

NIPS 22.72 cl.

HALF PINT 28.40cl.
PINT 56.80cl

DRAFT BEER MEASURES:

PIN 20.457L (4.5 gallons)
FIRKIN 40.914L (9 gallons)
KILDERLIN 81.828L (18 gallon)
BARREL 163.656L (36 gallons)
Hogs head 245.487L (54 gallons)
1 Keg 10 gallons
1 gallon 5 Liters

Brands of Beer
Ireland
Guinness-Arthur Guinness in 1759
Murphy’s

Denmark
Carlsberg-Jacob Jacobsen in 1847

Belgium
Belle-vue-Champagne like corks
Stella Artois-Belgium’s best known lager

Netherlands
Heineken-sold in 170 countries
Amstel-Second string brand of Heineken

Germany-Biggest Brewing paradise of Europe

Becks
Holsten
Dortmunder
Stern
Czech
Pilsner

England
Bass Ale
London Pride
Tolly

France
Fischer

China
Tsingtao
Brazil
Brahma

Australia
Foster’s
Swan
Leopard

America
Anchor
Champion
Coors
Natural Night